ALOO GOBI RECIPE – Indian stir-fry potatoes and cauliflower

Aloo gobi is true Indian comfort food. This recipe is a classic of the Northern regions of the Subcontinent, particularly the Punjab, but it is also prevalent in Pakistan, Nepal and Bangladesh. The potatoes and cauliflower florets are previously fried, then combined with a flavorful mix of spices and vegetables: delicious!

If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple action helps the growth of this blog and make me very happy 🙂

1.5 Lb (700 g) golden potatoes

1.5 (700 g) cauliflower florets

1 red onion

2 cloves of garlic

1 big green pepper

2 fresh tomato

1 pint vegetable oil

2 tbsp Ghee clarified butter (here my recipe) or vegetable oil

1/2 tbsp fresh ginger, grated

1/2tbsp cumin seeds

1 pinch asafoetida

1 tbsp fenugreek

1/2 tbsp turmeric

1 tsp coriander seeds powder

1/2 tbsp Garam Masala

2 cloves

1 tsp black pepper

1 tbsp fresh coriander, minced

to taste chili pepper powder

to taste table salt

ALOO GOBI TIPS

Make traditional Aloo Gobi is not difficult, but requires a wide range of spices. Some ingredients have a taste that isn’t for every palate, particularly asafoetida and fenugreek. Personally, I think they are critical to prepare an authentic Aloo Gobi, but depending on your taste,consider whether or not to use them.

Commonly the potatoes and cauliflower are previously deep-fried, but some chefs prefer to saute them before finishing with the other ingredients.

Aloo gobi is traditionally prepared either with Ghee or vegetable oil. The Ghee (Indian clarified butter) gives a characteristic taste to this recipe. If you want to try to make homemade clarified butter, here there is my recipe. Otherwise, for the vegan Aloo Gobi, just replace the butter with vegetable oil, it will be delicous as well!

FIRST STEPS

First, peel and cut the potatoes into wedges. After that, rinse the vegetables and soak them into hot water. After that, chop the tomatoes, the green pepper, the onion and the garlic, then mix with a blender.

FRYING POTATOES AND CAULIFLOWER

Now, rinse the potatoes one more time, then dry them entirely with a kitchen towel. Rinse and dry the cauliflower florets as well.

At this point, heat the vegetable oil into a deep pot until reach 340° F (170° C), then deep fry the potatoes and cauliflower a few pieces at a time until golden brown. Eventually, place the vegetables over paper towels.

ALOO GOBI

Pour 2 tbsp of clarified butter or vegetable oil in a big saucepan, then stir-fry the grated ginger along with the garlic, and the cumin seeds a few minutes. Now, add the potatoes and all the powered and dried spices. Stir-fry a couple of minutes more, then add the vegetable mix. Cook 30 minutes more, stirring as needed, then add the minced fresh coriander, and serve.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂

FIRST STEPSFirst, peel and cut the potatoes into wedges. After that, rinse the vegetables and soak them into hot water. After that, chop the tomatoes, the green pepper, the onion and the garlic, then mix with a blender.

FRYING POTATOES AND CAULIFLOWERNow, rinse the potatoes one more time, then dry them entirely with a kitchen towel. Rinse and dry the cauliflower florets as well.At this point, heat the vegetable oil into a deep pot until reach 340° F (170° C), then deep fry the potatoes and cauliflower a few pieces at a time until golden brown. Eventually, place the vegetables over paper towels.

ALOO GOBIPour 2 tbsp of clarified butter or vegetable oil in a big saucepan, then stir-fry the grated ginger along with the garlic, and the cumin seeds a few minutes. Now, add the potatoes and all the powered and dried spices. Stir-fry a couple of minutes more, then add the vegetable mix. Cook 30 minutes more, stirring as needed, then add the minced fresh coriander, and serve.